Gluten-Free Zucchini Brownies, Vegan and Egg-Free

gluten-free | grain-free | vegan

Recipe by: Johanna from www.glutenfreierezeptwelt.de

Ingredients for Gluten-Free Zucchini Brownies

Makes 1 cake

• 200 g zucchini, finely grated
• 180 g sugar
• 30 g unsweetened cocoa powder
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 125 g Ruut cassava flour
• 60 g potato starch
• 5 g psyllium husk powder
• 80 ml olive oil
• 70 g vegan chocolate chips

Bake vegan zucchini brownies in 6 steps

Tip :) Always use a kitchen scale for our recipes and for measuring out the flour.

1. Finely grate the zucchini and add it to a mixing bowl without squeezing out the excess liquid.
2. Mix all the dry ingredients in a separate bowl and add them to the zucchini.
3. Add the olive oil and chocolate chips and knead well by hand. The dough will be very firm and rather dry at first, but the longer you knead it, the more liquid you’ll squeeze out of the zucchini, and the kneading will become easier and easier. Knead the dough until it’s soft but not yet runny.
4. Pour the batter into a cake pan or baking dish (lined with parchment paper) and bake the brownies in a preheated oven at 180 °C for about 30 minutes.
5. Let it cool in the pan, and if you like, you can dust the brownies with powdered sugar or cocoa powder before serving.
6. When stored in an airtight container, the brownies will keep for at least 5 days.